Pumpkin Chocolate Hazelnut Rugelach
Yields 2½ dozen cookies
  • 1 cup (2 sticks; 227 grams) unsalted butter, at room temperature
  • 8 ounces (225 grams) full-fat cream cheese, at room temperature
  • ¼ cup (50 grams) sugar
  • ¼ cup (61 grams) canned pumpkin
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon salt
  • 2⅓ cups (292 grams) unbleached all-purpose flour, plus an additional 1 to 2 tablespoons, if needed
  • ¾ cup (192 grams) chocolate hazelnut spread
  • 1 egg (50 grams), beaten (for glaze)
  1. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth. Scrape down sides of bowl. Add the sugar, pumpkin, vanilla, and salt and beat until combined. You can also do this by hand.
  2. Add the flour and mix just until dough comes together. Add up to 2 tablespoons (16 grams) of additional flour if dough is too sticky. Divide dough into four pieces. Wrap in plastic wrap and place in fridge for 1 to 2 hours or up to 24 hours.
  3. Preheat oven to 375°F (190°C).
  4. On a heavily floured surface, roll each piece of dough into a large circle. Using an 8- or 9-inch round cut the dough into a perfect circle. I recommend using a pizza cutter for this task.
  5. Spread each circle of dough with 3 tablespoons (48 grams) of chocolate hazelnut spread in a thin layer, leaving ¼-inch border all around.
  6. Using the pizza cutter, cut the dough into 8 even triangles. Starting at the longer end, roll up each triangle.
  7. Place point side down on a baking sheet lined with parchment paper or silicone baking mat.
  8. Brush each rugelach with beaten egg.
  9. Bake for 16 to 18 minutes, until golden. Allow to cool on wire rack.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pumpkin-chocolate-hazelnut-rugelach/